This vegetarian hash brown breakfast casserole is a protein-packed breakfast that’s perfect for a make-ahead weekday breakfast or a lazy weekend brunch. With just a handful of ingredients and minimal prep, this dish bakes up in no time!

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Looking for a healthy, easy breakfast idea that doesn’t leave you with a sink full of dishes? This cottage cheese egg bake is the answer! It’s made with shredded hash browns, fresh spinach, and creamy cottage cheese for a flavorful, veggie-packed casserole you can make in advance and enjoy all week long.

Ingredients & Substitutions

  • Eggs – Eggs are the base of this dish, giving it structure and protein. I used six large eggs for a fluffy, firm texture.
  • Milk – Helps loosen the mixture and keeps the casserole tender. Any kind of milk will work here, dairy or non-dairy.
  • Cottage Cheese – Adds creaminess and extra protein without a lot of fat. I recommend full-fat or 2% for the best texture.
  • Hash Browns – These create a hearty base. Use thawed frozen hash brown-style potatoes or shredded fresh potatoes.
  • Spinach – Fresh spinach adds color and nutrients. You can also use frozen, just be sure to thaw and squeeze out excess moisture.
  • Cheddar Cheese – Shredded cheddar brings everything together with that perfect melty, cheesy finish.
  • Seasonings – Salt and pepper are simple, but you could add garlic powder or dried herbs if you like a little extra flavor.

How to Make a Cottage Cheese Breakfast Casserole

Whisk the eggs, milk, cottage cheese, salt, and pepper.
Stir in spinach.
Cover and bake at 350 degrees for one hour.
Uncover and continue to bake for 5-10 min until set.

Frequently Asked Questions

  • Can I make this ahead of time? Yes! This casserole reheats beautifully. Store it in the fridge and warm it up in the microwave or oven.
  • Is this good for meal prep? Absolutely. It keeps well for up to 4 days in the fridge, and you can cut it into individual portions for easy grab-and-go breakfasts.
  • What does the cottage cheese do? It adds a creamy texture and extra protein without being too heavy or greasy. Even if you’re not a fan of cottage cheese, it blends in well once baked.

What to Serve with This Casserole

This egg bake pairs perfectly with fresh fruit or a side of toast. For a heartier brunch, try it with roasted potatoes or a green salad tossed in lemon vinaigrette.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or bake in a 300°F oven until warmed through.

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Cottage Cheese Hashbrown Casserole

Vegetarian Hash Brown Breakfast Casserole

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

This vegetarian hash brown breakfast casserole is a protein-packed breakfast that’s perfect for a make ahead weekday breakfast or a lazy weekend brunch. With just a handful of ingredients and minimal prep, this dish bakes up in no time!

Ingredients

Units Scale
  • 6 large eggs
  • 1/2 cup milk (I used skim)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 1/2 cups frozen hash brown-style potatoes
  • 1/2 cup whole milk cottage cheese
  • 1 cup packed fresh spinach, roughly chopped
  • 3/4 cup shredded cheddar cheese, divided

Instructions

  1. Preheat the oven to 350°F. Spray an 8×8-inch glass baking dish with non-stick spray.
  2. Add the eggs, milk, salt, and pepper to the baking dish and whisk until combined.
  3. Add the potatoes, cottage cheese, and 1/2 cup of the cheddar cheese, and mix well.
  4. Stir in the chopped spinach.
  5. Sprinkle with remaining cheese and cover with foil.
  6. Bake for 1 hour, then remove the foil and bake for 10-15 more minutes until the top is golden and the eggs are set.

  7. Let cool slightly, slice, and serve.